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Crab Cake Sliders

Crab Cake Sliders
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Crab Cake Sliders are bite-sized party appetizers featuring tender fresh lump crab meat combined with creamy mayonnaise, zesty Dijon mustard, and Old Bay seasoning. Lightly pan-fried to golden perfection and served on mini slider buns with fresh lettuce, tomato, and a squeeze of lemon, these sliders are quick to prepare and perfect for casual gatherings or festive celebrations. Customizable and elegant, they offer a fresh and flavorful twist that guests will love.

Ingredients

Scale

Main Ingredients

  • 8 oz fresh lump crab meat
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 cup breadcrumbs
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Old Bay seasoning

For Assembly

  • 8 mini slider buns
  • 8 leaves lettuce
  • 8 slices tomato
  • Lemon wedges, for serving
  • Optional: tartar sauce or aioli, for spreading

Instructions

  1. Prepare the Crab Mixture: In a large bowl, gently combine the lump crab meat with mayonnaise, Dijon mustard, Old Bay seasoning, chopped parsley, and breadcrumbs. Be careful not to overmix to maintain the crab’s delicate texture.
  2. Form the Mini Crab Cakes: Shape the mixture into small, even patties about 2 to 2.5 inches in diameter, roughly the size of your mini slider buns. Keeping them uniform ensures even cooking and elegant presentation.
  3. Cook the Crab Cakes: Heat a non-stick skillet over medium heat, add a splash of oil, and gently fry the patties until golden brown and crispy on both sides, about 3-4 minutes per side. Alternatively, bake at 375°F for about 15 minutes on a greased baking sheet for a healthier option.
  4. Assemble the Sliders: Lightly toast the slider buns, then layer each bun with a crab cake, fresh lettuce, a slice of tomato, and an optional smear of tartar sauce or aioli. Finish with a squeeze of lemon juice for a refreshing zing.

Notes

  • Use lump crab meat: Larger pieces provide texture and make the sliders feel gourmet.
  • Don’t overwork the mixture: Keep it light to avoid dense, rubbery crab cakes.
  • Chill before cooking: Refrigerate patties for 15-20 minutes to help them hold shape during cooking.
  • Pan-fry gently: Use medium heat to get the perfect golden crust without burning.
  • Lightly toast buns: This adds texture and prevents sogginess from toppings.
  • Customize with variations such as adding jalapeños for spice, using gluten-free breadcrumbs and buns, mixing fresh dill or chives, adding cheese slices, or substituting mayo with avocado or guacamole.
  • Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days; keep buns separate and toast fresh before serving.
  • Freeze uncooked crab cakes on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight before cooking.
  • Reheat gently in a low oven (about 300°F) or pan-fry briefly to maintain crispiness.

Nutrition

Keywords: Crab Cake Sliders, Crab Cakes, Party Appetizer, Seafood Sliders, Finger Food, Easy Crab Recipe

Find it online: https://lillysplate.com/crab-cake-sliders/